Ree Drummond’s Chicken Parmesan

The Pioneer Woman serves up the hearty Italian restaurant staple right at home.

By Ree Drummond via Dash

dash.comBy day, Ree Drummond is a Oklahoman mom of four. But by night, she’s The Pioneer Woman, a Food Network chef, cookbook author, and blogging empire unto herself. And this? This is her much-loved recipe for Chicken Parmesan, which is delectable on its own, in a sandwich, or served over spaghetti.

Ingredients:
1/2 cup all-purpose flour
8 boneless, skinless chicken breast halves, pounded to uniform thinness
1/2 cup olive oil
2 Tbsp butter
4 cloves garlic, minced
1 medium onion, chopped
3/4 cup wine (white or red)
3 (14.5-oz) cans crushed tomatoes
2 Tbsp sugar
1/4 cup chopped fresh parsley, divided, plus more for garnish
1 1/2 cups freshly grated Parmesan cheese
1 lb thin linguine or other pasta, cooked al dente

Directions:
1. Combine flour with salt and pepper to taste on a large plate. Sprinkle chicken breasts on both sides with salt and pepper, then dredge them in seasoned flour. Set aside.

2. Heat oil and butter in a skillet on medium-high. Fry chicken until golden, about 3 minutes per side. Remove from skillet; keep warm. Add garlic and onion to pan. Cook for 2 minutes.

3. Pour in wine and scrape skillet, getting flavorful bits off bottom. Cook for 3 minutes or until liquid is reduced by half.

4. Stir in tomatoes, sugar, and salt and pepper to taste. Reduce heat to low and cook for 30 minutes. Add 1/8 cup parsley and 1/2 cup Parmesan.

5. Arrange chicken on top of sauce; sprinkle remaining cheese over top. Cover skillet and simmer until cheese melts and chicken is hot. Sprinkle with 1/8 cup parsley. Put pasta on plates; top with chicken, sauce, and parsley.

Ree’s Tips:

  • You can substitute low-sodium chicken broth or beef broth for the wine.
  • I believe in serving bread with pasta. If we’ve had a hard week of work and gotten plenty of exercise, I make crisp, buttery garlic bread to go with the chicken.
  • To prepare ahead of time, fry the chicken, make the sauce, and refrigerate separately. Just before serving, put some sauce in the skillet, place the chicken on top, and simmer so the chicken doesn’t get soggy.

Serves 8

Ree Drummond’s Chicken Parmesan courtesy of Dash.

Comments

Looks good, will try. I like her recipes.

Marti37 on 2012-09-25 11:28:24

Hey Ree, when did you move to TEXAS??? (NOTE: I KNOW she lives in OKLAHOMA - someone at DASH goofed about her location!)

anonymous on 2012-09-12 10:24:24

This recipe sounds great ! and now to my real comment. I just printed this recipe and it took three pages of paper & ink. Most of the sites now have a 'printable' recipe which is recipe only without all the whole page contents. A single page recipe fits nicely into my recipe book. Any thoughts?

anonymous on 2012-09-12 09:31:04

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